Ingredients
Vendakka / Okra – 12 nos
Shallots – 15 nos
Green chilli – 5 – 6 nos
Curry leaves
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Oil – 3 tbsp
Salt as needed
To grind
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Grated coconut – 1/2 cup
Shallots – 3 -4 nos
Garlic – 3 cloves
Cumin seeds – 1/2 tsp
Water – 1/4 cup
for seasoning
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves
Dry red chillies
Preparation
Add ingredients for grinding in a mixie jar and make fine paste. Heat coconut oil in a pan, add shallots, okra, chilly and curry leaves, saute it well for 2 minutes, now add masalas, mix it until the raw smell gone, next add tomato and salt, mix all together, then pour tamarind water, mix it well, then cook it for 3 minutes, next add coconut paste and water, mix well, cook it for 5 more minutes. Finally, for seasoning, heat oil in a pan, pop mustards, then add chopped shallots, curry leaves and dry red chilly, fry it well and add it to the curry.
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Cooking at Mayflower
